Home » Sweet and Dill Pickles

Sweet and Dill Pickles

Note: We always use Bragg organic apple cider vinegar and you can substitute Z-Sweet for sugar.

Virginia Slicers

Slice 1 gallon of cucumbers unpeeled and ¼ inch thick. Soak for a week in 1 gallon of water and 1 cup of canning salt. Stir everyday. After 1 week, drain salt water and rinse with cold water. Boil cucumbers in fresh water with 1 teaspoon of alum for 10 minutes. Drain and rinse.

Mix: 6 cups sugar                                                 1 teaspoon celery seed

4 cups apple cider vinegar                              2 tablespoons mixed pickling spices

2 cups water                                                          1 teaspoon salt

Tie spices in bag. Let water come to a boil, then put in the cucumbers and boil 10 minutes. Put cucumbers in warm jars, add hot juice and seal immediately.

Open Jar Pickles

Wash 6 inch firm cucumbers and pack into a crock. Cover with salt brine enough to float an egg. Let stand for 3 weeks. Drain, scald and return to the washed scalded crock. Cover with apple cider vinegar and let stand for 10 days. Drain well and cut into pieces. For each 10 lbs of cucumbers add 9 lbs of sugar. Add 2 tablespoons of whole allspice, 2 tablespoons of cloves and a little cinnamon bark. Pour over cucumbers dry. Cover crock with a plate and let stand. No cooking or sealing is needed, ready to eat in 3 weeks.

Garlic Dill Pickles

Fill 6 jars with medium cucumbers. In each jar put:

1 head of dill                                                      Cook together:

1 bud of garlic                                                   1 quart apple cider vinegar

1 thick slice onion                                           2 quarts of water

½ teaspoon alum                                            ¾ cup canning salt

Put the pickles and the ingredients into jars and pour the vinegar solution over them. Seal immediately.

Fresh Cucumbers

Mix 2 cups of apple cider vinegar, 4 cups of sugar and 2 tablespoons of salt. Heat and pour over 6 cups of sliced cucumber, 1 cup of sliced onion and 1 cup of sliced green pepper. Put in jars and refrigerate.

Refrigerator Dill Pickles

Mix 1 cup of apple cider vinegar, 3 cups of water, 2 handfuls of dill and 2-3 tablespoons of pickling salt.

Slice cucumbers into spears and pour solution over cucumbers. Refrigerate.

Perfect Dills

Pack small cucumbers in quart jars. In each jar put: 2 tablespoons sugar, 1 teaspoon salt, dill, and 1 clove of garlic. Boil (1 cup of apple cider vinegar and 2 cups of water) solution and pour into jars to cover cucumbers and seal immediately.

Icicle Pickles

Cut medium cucumbers in 1/4 inch slices. Cut an onion into small pieces. Let cucumbers and onions stand in ice water for 2 hours. Remove slices and put into jars with dill. Boil 3 cups of sugar, 3 cups of water, 1 ½ cups apple cider vinegar and 3 tablespoons of salt. Pour over cucumbers and seal immediately.

Sweet Dill Pickles

Pack tightly into jars 1 stalk of celery, dill, onion slices and cucumber slices. Mix:

4 cups sugar                                                     2 cups water

4 cups apple cider vinegar                         ½ cup salt

Boil and pour over cucumbers and seal immediately.

Sweet Pickles

Wash fresh cucumbers and cover with salt water, 2 cups of salt to 1 gallon of water. Let stand 5-7 days. Pour off salt water and cover with hot alum water, 2 tablespoons to 1 gallon of water. Let stand 24 hours then drain and cover with clear boiling water and let stand 24 hours. Slice or prick cucumbers and cover with hot syrup: 2 ½ quarts of apple cider vinegar, 2 teaspoons of allspice, 6 cups of sugar, 1 teaspoon of celery seed and 1 stick of cinnamon. Let stand for 3 days. Pour off and add 1 cup of sugar to 1 gallon of water and let stand for 3 days. Pour off and add 1 cup of sugar to 1 gallon of water and let stand for 3 days.

Pour off and add 1 cup of sugar to 1 gallon of water and let stand for 3 days and seal immediately.

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